Open AccessThe nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom
Author(s) -
Hartati Kartikaningsih,
Yahya Yahya,
Trihartita Yuniar,
Abdul Aziz Jaziri,
Wahidu Zzaman,
Kobun Rovina,
Nurul Huda
Publication year - 2021
Publication title -
potravinárstvo
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.259
H-Index - 12
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/1657
Subject(s) - tuna , food science , polyunsaturated fatty acid , proximate , biology , bonito , chemistry , fatty acid , fish <actinopterygii> , fishery , biochemistry
The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p 0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.